How to make it

  • In a large heavy-bottomed pan, heat the oil and saute the shallots and garlic until translucent.
  • Add the herbs and mushrooms and saute for 3 to 4 minutes, stirring regularly.
  • Add the brandy and continue to cook until absorbed.
  • Add the stock, salt and pepper and bay leaf, and simmer until the liquid is reduced by about half.
  • Add the cream and simmer over a low flame for 15 to 20 minutes, or until most of the liquid is reduced and the mushrooms are coated with a thick sauce.
  • Stir in the butter, adjust the seasonings.
  • Sprinkle with parsley and serve.
  • Nutritive values:
  • Per serving - 166.8 calories; 11.5 grams fat (82.4% calories from fat); 1.1 grams protein; 4.4 grams carbohydrate; 23 milligrams cholesterol; 741 milligrams sodium.
  • Exchanges: 1/2 vegetable; 2 1/2 fat.

Reviews & Comments 4

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds great!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Sounds fantastic. Thank you.
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    " It was excellent "
    hollymayb ate it and said...
    This recipe sounds like heaven. You've made my day!
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  • lunasea 10 years ago
    This looks really delicious, Delia - and I'm printing your recipe out to try. Thanks so much.

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